Buffalo Chicken Chili

Buffalo Chicken Chili is a warm, cozy soup that is filled with vegetables and a little kick. This soup will solve your cravings for buffalo wings without all of the fat and calories.

We can’t seem to get our weather straight here on the East Coast. It was sunny and 70 on Monday and then yesterday it was 37 degrees and raining. BRRR! I’m good with the cold weather but rainy and cold is a little brutal… It’s only December.

So I say…Bring on the soup! After the overload of turkey last week, I took a break from poultry for a few days and then I got right back to it. I knew I wanted to make a healthy, vegetable packed soup that I could eat this week for lunch and/or dinner after last week’s never ending feast.

Buffalo chicken is one of our favorites. I seriously love me some buffalo sauce. But not just any old buffalo sauce…It HAS to be Frank’s. If you visited us and overheard us talking, you may even think we have a family member named Frank. We loooooove and adore him. We always have Frank’s on hand and usually more than one variety. (This is not a sponsored post…we just really love this sauce)

This Buffalo Chicken Chili is packed with celery and carrots, and it tastes just like your favorite wings but much healthier. I used lean ground chicken, celery, carrots, onion, garbanzo beans, tomatoes, and some spices in addition to the hot sauce. Except for the toppings (cheese is a requirement and bread for dipping is too), this soup is really light and healthy.

The best part of this soup is that the leftovers are even more flavorful. I can’t get enough.

Add the olive oil to a soup pot. Heat over medium heat while you dice the onions, carrots, and celery. Add the vegetables to the pan. Stir to combine. Sauté for 5-7 minutes, until soft.

While the veggies sauté, chop the garlic. Once the veggies are soft, add the garlic and cook for one more minute.

Add the ground chicken breast and break it into smaller pieces with a wooden spoon or spatula. Once the chicken is cooked through (about 5 minutes), break up any larger pieces.

Add the crushed tomatoes and diced tomatoes with chiles to the pan. Add the chicken broth as well.

Rinse and drain the beans. Add them to the soup. Add the spices and stir to combine.

Add the wing sauce and buffalo sauce combination and stir.

Simmer the soup for 15-20 minutes before serving. Top with cheddar cheese (or blue cheese if you prefer), green onions, or sour cream.

I agree!! It HAS to be Franks! 🙂 It is just the best! I make a buffalo chicken chili too, but totally different! I can’t wait to try your version! You can never have too many good buffalo chicken recipes! 🙂

That is quite a change in weather! It has been raining here in California all week and I love it! Makes it feel cozy and like soup time. This chili sounds delicious! My husband loves spicy food. He is going to be a happy fella when I make him this!

I could totally go for a bowl of this chili right now, Bri! It’s been unseasonably cold by me and I’m always looking for hot meals to warm me up. Love that you gave this chili a fun twist with a buffalo chicken flavor!

Wow that looks amazing Bri! I am completely with you on Frank’s, that stuff is amazing. I’ve tried making buffalo sauce a few times from scratch, thinking scratch is always better. In the case of buffalo sauce, I’m sorry but Frank’s wins. Hands down. And it’s easier! I cannot wait to make this chili, wings in soup form sounds awesome!